Chicken Club Sandwich

Ingredients

• 2 lb boneless chicken breast (Thinly sliced lengthwise)
• salt (To taste, for chicken)
• 1 tsp black pepper powder (For chicken)
• 1 tbsp garlic powder (For chicken)
• 1 tbsp smoked paprika powder (For chicken)
• 1 tbsp oil (For cooking the chicken)
• 1 tbsp freshly squeezed lemon juice (For chicken)
• 1 cup mayonnaise (For the sauce)
• salt (To taste, for sauce)
• 1 tsp black pepper powder (For the sauce)
• 1 tbsp smoked paprika powder (For the sauce)
• 1 tbsp garlic powder (For the sauce)
• 1 tbsp freshly squeezed lemon juice (For the sauce)
• 1 tbsp olive oil (For the sauce)
• 18 slices sandwich bread (For 6 sandwiches)
• 1 cup pesto sauce (Spread on the third slice of bread)
• 1 large cucumber (Thinly sliced)
• 2 heirloom tomatoes (Thinly sliced)
• 6 slices cheddar cheese (One slice per sandwich)
• 1 cup roasted red bell pepper (Roasted red bell peppers)
• 1 large red onion (Thinly sliced)
• 1 cup lettuce (For layering)
• salt (A pinch for the tomatoes and additional salt if desired)

Steps

1. 1

   Place the thinly sliced chicken breast in a bowl. Add salt to taste, the black pepper, garlic powder, smoked paprika, oil, and freshly squeezed lemon juice.

2. 2

   Mix the chicken thoroughly until every piece is evenly coated with the seasonings and oil.

3. 3

   Heat a pan over medium-high heat.

4. 4

   Cook the chicken slices for 3–5 minutes per side, until fully cooked.

5. 5

   Remove the chicken from the heat and let it rest for a few minutes.

6. 6

   In a separate bowl, add the mayonnaise, salt to taste, black pepper, smoked paprika, garlic powder, freshly squeezed lemon juice, and olive oil.

7. 7

   Mix the sauce until smooth and creamy. Taste and adjust the seasoning if needed, then set it aside.

8. 8

   Lightly toast the sandwich bread until golden and crisp.

9. 9

   Place one slice of toasted bread on a flat surface. Add lettuce, then layer on the sliced tomatoes and sprinkle them with a pinch of salt.

10. 10

    Add the cucumber slices and red onion. Sprinkle on a little more salt if desired.

11. 11

    Place the second slice of toasted bread on top of the vegetables.

12. 12

    Spread a generous amount of the prepared mayonnaise sauce over the second slice of toast.

13. 13

    Add one slice of cheddar cheese, then layer the cooked chicken slices evenly over the cheese.

14. 14

    Add the roasted red bell peppers.

15. 15

    Spread pesto sauce over one side of the third slice of bread. Place it on top of the sandwich with the pesto side facing down.

16. 16

    Gently press the sandwich to hold the layers together. Cut it diagonally into halves or quarters and serve immediately.

Notes

The source does not specify the exact amount of salt or the quantity of sauce, pesto, and vegetables used per sandwich. It also does not state a target internal temperature for the chicken; cook it until fully cooked as directed.

Nutrition per serving

• main
• sandwich
• American
• chicken
• club sandwich
• pan-cooked
• quick meal